Banana Layer Cake with Fudgy Frosting or Tangy Vanilla Frosting

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   To make the cake: Position an oven rack on the middle rung.

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   Heat the oven to 350 degrees (180C).

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   Grease and flour the bottom and sides of two 9-by-2-inch (75-by-5cm) round cake pans, tapping out the excess flour.

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   (I like to line the bottoms of the pans with parchment rounds to ensure easy and clean removal, but its not mandatory for this recipe.)

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   In a medium bowl, combine the flour, baking powder, salt, and baking soda.

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   Whisk until well blended.

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   In a large bowl, beat the butter with an electric mixer (stand mixer fitted with paddle attachment or handheld electric mixer) on medium-high speed until smooth.

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   Add the sugar and beat until well combined.

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   Add the bananas and vanilla and beat until well blended and only small bits of banana remain.

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    Add the eggs two at a time, beating well after each addition.

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    The mixture will look curdled and a bit lumpy.

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    Dont worry, it will all come together.

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    Add half of the flour mixture and mix on low speed just until blended.

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    Add the buttermilk and mix just until blended.

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    Add the remaining flour mixture and mix just until blended.

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    Stir in the walnuts, if using.

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    Scrape the batter into the prepared pans, dividing it evenly.

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    Bake until the tops are light brown and a toothpick or cake tester inserted in the center of 1 layer comes out clean, about 30 minutes.

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    Transfer the pans to racks and let cool for about 15 minutes.

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    Run a thin knife around the sides of each pan to loosen the cake.

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    Invert the layers onto the racks, lift off the pans, and let cool completely.

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    To make the Fudgy Frosting: While the cake is baking, make the fudgy frosting.

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    Melt the unsweetened chocolate in a double boiler or in the microwave (see Notes).

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    Meanwhile, combine the sugar, evaporated milk, butter, vanilla, and salt in a blender; theres no need to blend at this point.

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    (For those of us who have small blendersmine is an ancient Hamilton Beach that Chris used for mixing up margaritas at collegeits impossible to make a full batch of this frosting.

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    If youre not confident of the size and ability of your blender, divide the recipe in half and make two batches.)

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    When the chocolate is melted, remove it from the heat or the microwave and give it a stir.

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    Scrape the hot melted chocolate into the blender.

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    Cover with the lid and blend on high speed until the mixture darkens and is very thick, about 2 minutes.

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    Youll also hear the engine working harder then the frosting is sufficiently thick, and it will appear to be barely moving in the blender.

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    It will not be pourable.

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    Scrape the frosting into a clean bowl and set aside at room temperature.

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    When the frosting is cool, cover the bowl with plastic wrap until the cake is completely cool and ready to frost.

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    To make the Tangy Vanilla Frosting: In a large bowl, beat the butter with an electric mixer (stand mixer fitted with the paddle attachment or handheld mixer) on medium-high speed until very smooth and creamy.

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    Add the confectioners sugar, vanilla, and salt and beat until blended and fluffy.

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    Add the sour cream and, using a rubber spatula, gently stir just until blended.

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    Cover and set aside at room temperature until the layers are completely cool and ready to be frosted.

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    To frost the cake: Brush away any loose crumbs from the cooled cake layers.

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    Center 1 layer, top side down, on a flat serving plate.

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    To protect the plate from smears during frosting, slide small strips of foil or parchment under the bottom of the cake to cover the plate.

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    Using a metal spatula or the dull edge of a table knife, spread 1 cup of the frosting evenly over the layer.

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    Place the second layer, top side down, on top of the frosting.

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    Be sure the sides are lined up and then press gently on the layer.

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    Apply a very thin layer of frosting over the entire cake to seal in any crumbs.

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    Spread the remaining frosting over the top and sides of the cake.

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    Garnish the top with the coconut or the walnuts, if using.

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    The cake is best served at room temperature.

No nutritional information available.

No additional tips available.